Chicken Macaroni Salad with Whipped Cream Dressing
International dishesSaladsUnited StatesAbout 40 minutes
This chicken macaroni salad suits a cool lunch, the pasta soft and coated in dressing. The difficulty is that macaroni clumps into a mass as it cools. The macaroni boils exactly 7 minutes and gets a little oil straight away so it does not stick.
Raisins and cheese go in last so they stay whole. The cream is whipped until thick before it is folded in, which is what carries the dressing onto every piece.
This batch weighs about 2.8kg, at roughly 55 calories per 100g.
Method
Rinse the chicken breast with salt and poach it for 10 minutes with half a teaspoon salt, half a teaspoon black pepper and 1 peeled shallot. Lift it out, cool it and tear it into bite sized pieces.
Boil the macaroni for 7 minutes in 1.5 liters of water with half a teaspoon salt and 3 tablespoons cooking oil. Drain it in a sieve and toss it with a little more cooking oil so it does not stick.
Peel, rinse and dice the carrot, then boil it for 3 minutes. Rinse the pineapple and cut it into small pieces. Peel, rinse and dice the onion.
Pour 200ml oat cream into a bowl and whip it until thick.
Put the macaroni in a large bowl, add 200ml Lean Mayo and 58.5g kOBE Monk Fruit Blend and mix, then fold in the whipped cream.
Add the chicken, carrot, pineapple, black pepper, raisins, onion and cheese in turn and mix them through to finish.
Tips
Toss the macaroni with a little cooking oil as soon as it is drained so it does not stick together.
Add the raisins and the cheese last so they stay whole.
Thirty minutes in the fridge before serving is when the salad is at its best.
Whip the cream to thick peaks before folding it in, and the dressing coats every piece.
Rinse the cooked macaroni in cold water until fully cool, since warm macaroni melts the whipped cream.
Need the monk fruit sugar or Lean Mayo?
These two are what kOBE cooks with in the recipe above. See the product page or send us a message.